Directions;Dissolve the yeast and sugar in the tepid water. Let sit about 10 minutes or until frothy. In a large bowl, stir together the flour and salt. Add the olive oil and yeast and knead until a ball of dough forms. Transfer to a mixer with a dough hook or knead by hand until a satiny ball of dough forms. Place in a lightly greased bowl, cover with a towel and allow to rise 1 hour until it is doubled in bulk. After 1 hour, punch it down and then divide into 2 equal parts. Form rounds and place them on a greased baking sheet. Flatten slightly, cover and allow to rise half an hour. Preheat to 375. After 1/2 an hour, brush each round with olive oil and arrange the sundried tomatoes, basil on top, pressing them into the dough slightly. Bake 20 minutes, sprinkle with the parmesan and return them to the oven for an additional 5-10 minutes or until just browned.

My thoughts:

This is sort of a cross between an personal sized pizza and focaccia. I had bought some (oil free) sundried tomatoes a while back and have been trying to think of a way to use them. I generally am not the one who makes the majority of the yeast breads in our household, but they came out very well- perfect for a small, light dinner. They also travel well, as they taste just as well cold as warm, which makes any leftovers a great choice for lunch or traveling.

From what I've read, at least in my favorite cookbook Naples at Table, what you did is pretty much all ya' need for pizza - not even the tomatoes, in fact. Sometimes it's just a little olive oil and a little basil on bread. I think I'd like yours much better, though! No Ragu with all the high fructose corn syrup, and the plasticky cheese and burnt, overly chewy pepperoni (man, I cannot stand pepperoni on a pizza). Can't get enough of the anchovies, though :)